This delicious 5-ingredient hearty marinara sauce recipe is SO easy! You only need 30 minutes to prepare it, and your family will never want store-bought again.
Using canned tomatoes instead of fresh ones in my hearty marinara sauce saves time and guarantees the best tomato flavor, even when tomatoes are out of season or not affordable.
Woot!! Great flavor without the extra work of peeling fresh tomatoes—that’s an idea I can get behind! It also makes this vegan recipe easy enough for busy weeknights.
I absolutely love this simple 30-minute Italian tomato sauce recipe, and I’m excited for you to enjoy it, too. It’s rich and comforting. Simple herbs, already in your pantry, easily balance the natural sweetness and acidity of the canned tomatoes and add to the savory flavor.
I predict that my easy marinara sauce recipe will be your family’s new favorite spaghetti and pizza sauce.
They’ll enjoy it as a dipping sauce for breadsticks or my best easy Italian meatballs, too.
Plus, it’s going to become your go-to ingredient in Italian recipes that call for marinara, like lasagna, easy chicken parmesan and baked spaghetti.
Choosing The Right Ingredients
This list includes the ingredients I typically use when making homemade marinara and why I choose them. However, be sure to check out my budget-friendly variations, too, to make this delectable Italian pasta sauce for just $1.96 per 24 oz. jar!
- Avocado Oil It is flavor-neutral, so it doesn’t alter the flavor of the dishes I’m cooking. It also has the highest smoke point of the healthy oils.
- Minced Garlic You can crush or mince your own fresh garlic, if you prefer. I have worn out several garlic presses in my lifetime and now that I can buy organic garlic, already pre-minced, it is my go-to garlic of choice.
- Canned San Marzano Tomatoes (Plum), whole, peeled and canned tomatoes. San Marzanos are high quality Italian plum tomatoes. I like them for their excellent flavor and meaty texture. But, in truth, any quality plum tomato will work in this recipe. For the best flavor, buy whole peeled tomatoes (not diced or crushed) and crush them yourself.
- Dried (or Fresh) Basil If you have chopped fresh basil, you can usually multiply the dried amount called for by 3 and get the right amount for fresh.
- optional: Crushed Red Pepper (Chili) Flakes This is a matter of preference and I don’t use a lot. But, anywhere from 1/4 teaspoon to 1 teaspoon can add a pleasant kick to your sauce depending on your heat preference.
- salt and pepper, to taste. IMPORTANT: Add this at the very end, after the basil and pepper flakes have been added and cooked in. I always taste the finished sauce to see if it needs any additional seasoning. Sometimes, it doesn’t. If it does, I will stir in more salt and pepper right before serving.
Is Homemade Marinara Economical?
Since writing my original recipe, I have updated this post to include a secondary, budget-friendly ingredient list that still delivers a rich, hearty and flavorful pasta sauce. Both options are available in the recipe card now, so you can choose the one that best fits your budget.
The original recipe compares with commercial marinara sauce brands like Whole Foods 365 Marinara or Rao’s Marinara for both texture and flavor. My recipe is more economical than both of those.
Compare the cost of the less expensive recipe version to the cost of average commercial marinara sauce brands like Prego, Barilla, Bertolli, Ragu, etc. It’s not only less expensive but more flavorful and healthy, too.
All prices are based on costs in a small-town Walmart at the time of this posting. Costs will vary based on the brands you choose and the area of the country where you shop.
Homemade marinara is so simple to prepare and only requires 5 common pantry ingredients. You’ll be done with store bought sauce forever after tasting this delicious marinara recipe. I can’t wait for you to try it!
Come on out to the kitchen and let’s make marinara for dinner!
THE RECIPE
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Easy Marinara Sauce Recipe
- Total Time: 25 minutes
- Yield: 12 servings (6 cups) 1x
- Diet: Gluten Free
Description
Absolutely delicious tomato, garlic and basil flavor in a quick and easy one-pot, 30 minute marinara sauce. You control the ingredients, so your family not only gets the best taste, but the highest quality and nutrition. Use as an ingredient in your favorite recipes, as a stand-alone sauce for pasta dishes and a dip for pizza rolls and grilled cheese! You control the consistency, hearty or thin, just by how much liquid you cook out. And the flavor is unmatched!
Ingredients
For the Original Recipe:
- 2 (28 oz) cans of whole, peeled San Marzano tomatoes, with their liquid
- 1/3 cup avocado oil (or extra virgin olive oil, if you prefer)
- 4 Tablespoons minced garlic
- 1 Tablespoon dried basil
- crushed red pepper, (chili flakes) to taste
- salt, to taste
- optional: 1/4 to 1 teaspoon sugar
For a More Economical and Equally Delicious Version
- 2 (28 oz) cans of whole, peeled tomatoes, store brand
- 1/3 cup canola oil
- 4 Tablespoons minced garlic
- 1 Tablespoon dried basil
- crushed red pepper, (chili flakes) to taste
- salt, to taste
- optional: 1/4 to 1 teaspoon sugar
Instructions
- In a large saucepan, oil over medium heat.
- Add the garlic and cook (still over medium heat) until lightly browned, about 2 minutes.
- Add the tomatoes and their liquid. Crush the whole tomatoes with your hands or a fork as you add them.
- Bring the sauce to a boil. Then reduce the heat to a simmer.
- Continue cooking 20 – 25 minutes or so. You can break up the tomatoes even further as the sauce cooks down.
- Stir in the basil and cook for an additional 5 minutes. If you crush the basil between your hands as you add it, you release all the oils which carry more flavor. It will definitely enhance your finished sauce.
- Taste the sauce and add salt and pepper, if necessary.
- Add red pepper flakes if you are using them and cook for an additional five minutes.
- Do a final taste test. If the sauce seems too acidic, add sugar 1/4 teaspoon of sugarat a time to balance the sweetness and acid of your sauce. Cook for at least one minute between each addition and taste, again. Never use more than 1 teaspoon, total.
Notes
Homemade marinara sauce freezes well. To freeze it, cool the marinara sauce completely before beginning to prep it for storage. Label zip-top freezer bags with the name and date. I measure two cups into each bag. Remove as much air as possible as you seal the bag. Lay the bags flat in the freezer until they are solid. Then, you will be able to stand them on end, like files in a file cabinet, to save storage space.
You can also freeze marinara sauce in pint or quart jars. You MUST be sure the marinara sauce is completely cooled. Fill the jars, leaving a 1-inch head space. Freeze the jars without their lids at first. This will allow for any expansion of the sauce while freezing and keep the jars from bursting. Once the sauce is frozen, screw the lids on.
Marinara sauce should last 3-6 months in the freezer if stored properly.
- Cook Time: 25 min
- Category: Sauce, Vegetable, Dip
- Method: Stove Top
- Cuisine: Italian-American
Delicious Ways to Use Marinara Sauce
I use homemade marinara in many ways. The most obvious is tossed with pasta, of course. Any cooked pasta would be scrumptiously tossed in homemade marinara sauce.
Use it as the sauce in a vegetarian baked ziti. It’s a scrumptious dipping sauce for pizza rolls, garlic knots, bread sticks or grilled cheese.
Use it as a pizza sauce on your next homemade pizza. This Bacon Fathead Pizza would be fabulous!
And you really do need to try homemade marinara in this version of the famous Labor Inducing Eggplant Parmesan. Sioban has done a beautiful job of recreating the Scalini restaurant’s recipe.
So many possibilities and recipes to choose from. You’ll never be at a loss for dinner ideas when you have fabulous homemade marinara in the fridge or freezer!
FAQs
Yes and no. It all really depends on the acid level of the tomatoes you’re using. Sugar can help neutralize highly acidic tomatoes to balance the flavor and create a pleasing harmony between acidity and sweetness.
Tomatoes are naturally both. Where the tomatoes are grown, when they’re harvested and whether they are fresh or canned determines the level of acidity.
To tone this down and bring the sauce into a delicious balance, you can add sugar 1/4 teaspoon at a time. Stir it in. Cook it for at least a minute. Taste again, and add another 1/4 teaspoon, repeating as often as necessary to get to the flavor you want. If I use sugar at all, I never go over 1 teaspoon in this recipe.
Yes. I’m definitely not a home canning expert, but if you’re interested in learning to can your marinara for long-term storage, check out Laura’s water bath canning tips over at Little House Big Alaska.
Can Easy Marinara Sauce Be Frozen?
Yes! I love to cook this delicious pasta sauce in larger batches, either doubling or tripling the recipe and freezing some for quick meals in the future. Marinara can be frozen in zip-top freezer bags or glass storage containers and jars.
If using bags, when the sauce has cooled, fill the bags and remove as much air as possible before sealing them.. Lay the bags flat in the freezer until they are fully frozen. Then, they can be stored on end like files in a file cabinet.
You can also freeze the sauce in canning jars or glass containers. However, note that the sauce will expand as it freezes. So leave about one inch of empty head space and freeze the jars or containers uncovered to begin with. Once the sauce has frozen, add the lid and store back in the freezer.
Marinara will keep in the freezer for up to three months. To use it, thaw in the fridge and then simply reheat when ready to serve.
Try this yummy Rougaille Saucisse over at We Eat Last, too. It’s another tomato-based recipe with so many delicious possibilities.
Final Thoughts about Making Marinara Sauce
- Remember, it can be affordable and quick to make your own (of literally, just about anything), but especially a hearty marinara.
- This marinara sauce recipe makes 3 pints (6 cups) of sauce and you have 100% control of what goes into it.
- The recipe can easily be doubled or tripled, so you always have a stash in the fridge and freezer. (See the recipe card NOTES for tips on freezing.)
- I promise you won’t be a slave to your kitchen if you cook from-scratch, healthy food for your family! Homemade can be simple, healthy AND delicious! And it can all start with quick and easy recipes like this Homemade Marinara Sauce. You’re gonna love it!
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
I’m glad I came across this Marinara Sauce recipe. Tried this on my favorite pasta and it turned out to be so delicious and flavorful. Highly recommended!
Sharina, that’s great news! So happy you enjoyed it.
Tried this on my birthday, and it was so good. This marinara sauce is my new go-to sauce for special occasions. Thanks Glenda for this wonderful recipe, must-try!
Journa, you’re so welcome! I’m thrilled that the recipe is serving you well.
So simple to make and this marinara is so delicious!
Thank you, Scarlet! It’s definitely a favorite!
I am now allergic to basal/rosemary/oregano, one of the saddest days of my life. Iv’e been experimenting with red sauce, sans the herbs. I’ve been successful with garlic, onion, olive oil, a hint on brown sugar, and red pepper flakes…allowing it to simmer for 90min or so to reduce acidity. Are there any other flavors/veggies I should be trying, for increased flavor? Thank you!! 😁
Hi GlutenFree&Happy! That’s really hard. Marjoram and tarragon would be two herbs I would try if you aren’t allergic. Also, a bay leaf.
My husband says my marinara sauce is perfect and delicious. Thank you for the easy and delicious recipe.
That’s the best compliment ever! Thanks, Roxie! I’m happy the recipe is serving you well.
This tasted so delicious! Love it!
Thanks, Cam!
I love how simple and delicious this recipe is!
Thank you, Jordan! I’m glad you enjoyed the chicken!
I LOVE garlic and cook with it frequently. In this case I used fresh garlic that I peeled myself and grated with a microplane. Based on my experience, I used only 1/4 the amount called for in the recipe. This turned out to be perfect for my taste, but my wife still thought it was too much! We tend to prefer milder garlic flavor. I combine the garlic and oil at room temperature and then cook over medium heat while stirring constantly until fragrant (about a minute or less). I do not cook until brown. This gives just the flavor we enjoy.
I also used fresh basil, chopped and added when removing from heat. With these variations, the sauce was delicious on some angel hair with a little freshly grated Parmesan. Thanks for the inspiration Glenda!
Adam, I’m thrilled that you enjoyed it and have made the recipe you’re own!
This sauce feels like home! Really want to try and make this again
I’m so happy that you enjoyed it, Cam! I can’t think of a better compliment than a recipe making you feel at home. Thank so much!
This sauce is very easy to make! I am very glad I saw this!
Thank you, Miles! I love the easy part, too!
The color is gorgeous! Thanks for the tips!
You’re so welcome, Colleen! And, thanks!
Love this! Now I have my go-to marinara sauce. Thanks for this easy recipe!
That’s awesome! Thank you!
Great recipe! This is really easy to follow, loved this marinara sauce recipe! It’s really tasty and very flavorful! Will surely have this again! Highly recommended!
Thank you, Allyssa!
I tried this recipe as a pizza sauce, it was perfect. My family loved it. This marinara sauce recipe is highly recommended!
Liz, that’s awesome! I’m happy the recipe is serving you well!
I love that this is so easy to make and so so tasty!
Thank you, Miles!
I love the amount of garlic in this recipe – delicious! Thank you for a super easy and tasty recipe for one of our all-time favorites.
Thank you, Jen! I appreciate knowing that!
Yum! Such a simple combination of flavors, but they work perfectly together. Using good-quality canned tomatoes is key. Love how many uses there are for this sauce!
Thank you, Molly! I love this recipe for it’s simplicity and versatility. It’s always my go-to.